Tips for Success
Bread machines are almost foolproof. Basically, read the recipe correctly, make sure the yeast is fresh, and measure the ingredients properly. When baking bread in a conventional oven, use regular measuring cups - cups included with bread machines measure differently. The success of your bread machine depends a lot on you!
- All flours are not on a one-for-one exchange - they absorb liquids differently.
- Ingredients may be added to the bread bucket in any order unless you plan to delay the start and are using milk and eggs.
- Gluten-free flours are very fine - place them in a zip-lock bag with other dry ingredients and shake well before adding to the bread machine.
- Ingredients should be at room temperature - liquids are heated in the first mixing cycle.
- Hot liquids over-activate the yeast and interfere with the texture of the bread.
- Bread dough can be frozen right after the dough cycle is completed.
- Olive oil can be substituted for butter or margarine for a healthier choice.
- Cool bread for 20 minutes before slicing.
The World of Enhancers
If you're not quite satisfied with a recipe and wish you could improve on tenderness, moisture, and rise, try these tips to make dough and your bread machine perform better.
- Lecithin: Maintains freshness and makes bread lighter
- Non-diastatic malt: Feeds the yeast for better structure
- Ascorbic acid: Gives yeast a boost
- Dry acid whey: Helps yeast work better
- Vital wheat gluten: Improves rise and texture
- Pectin: Adds moisture and replaces fat
- Ginger/Garlic: Gives yeast a boost
- Gelatin: Helps texture/adds moisture
- Fat: Adds moisture/makes bread less chewy
- Cake flour: 25% cake flour softens dough/makes dough roll out easier
- Sure-Jell: Makes dough tender
- Egg: Adds rise, color, texture, and taste
- Cottage cheese: Adds moisture
- Salt: Controls the activity of yeast
- Vinegar: Acts as a preservative
- Sugar: Feeds the yeast and helps it grow
